[Selena Gomez's "Bad Liar"]
- Hey, guys, it's Selena.
I've learned so much about cooking the past two seasons.
But I'm realizing I've only scratched the surface.
Okay.
So I'm continuing my education...
[doorbell rings] Let's get the groceries.
Which means that even if we are
at opposite ends of California,
we can still have a great time cooking together apart.
- Ooh, hello.
- That's what we're cookin' today!
all: Hi. - Hi, ladies.
I'm Diego. - How are you?
- Got a delivery for you guys today.
- Oh, wow. Okay, thank you. - Thank you.
- Have a good day, guys.
- I wish he could've come in with us.
- Oh, wow. Look.
Here's a little note. - Ooh!
- It there one for Raquelle? No.
[laughs] - Wait.
Preheat your oven to 425.
Give your chickpeas a rinse,
and lay them on a kitchen towel
on a rimmed baking sheet before we get started.
Love, Ayesha. - Aw.
- Aww. Sweet.
- I am so excited.
- Sugar. - Oh, my God, honey.
This is gonna be insane.
- Dates. - Amazing.
- Garbanzo beans.
- Okay, where is the chickpeas?
- I think probably in the fridge.
- Maybe in--yeah. The fridge sounds right.
- I know what a chickpea is, but I don't know where it is.
Wait a minute. - What?
- Wait, where are they?
- I'm not sure I know what chickpeas are.
- Wow. We're really dumb.
- We're off to a great start.
- Okay, babe. This is a lost cause.
- Oh, my God, you guys.
They're right here. - Whoa.
- Chickpeas! - Oh.
- You sa-- - Are you joking me?
- Okay, I'm a little embarrassed.
- It's on the front! - [laughs]
Dang it. - That was--okay.
Great.
- Perfect.
- Ah, this is not opening.
- This is where they're gonna play the...
[hums "Jeopardy!" theme music] - All right, you wanna try?
- I know.
["Jeopardy!" them music]
- [grunts]
This is, like, a nightmare.
[dog whimpers]
- Oh, I think you're-- - No.
- Oh, no. It's the can. It's not you.
- Okay.
Just tell me when.
- Is Ayesha waiting?
- [groans]
- [laughs]
- Oh! - We did it?
[all cheer]
Okay, we're gonna bing, bang, boom.
- Yay, Paige!
Whoo! - We gotta rinse this.
- Oh, there you go. - Okay.
- And then we preheat to 425.
♪ ♪
- Selena and Ayesha, take one.
I wanna be her. She's goals.
- Can't wait to talk to her.
♪ I'm tryin', I'm tryin', I'm tryin' ♪
♪ Oh, tryin', I'm tryin', I'm tryin' ♪
♪ Feelings on fire ♪
Hi, Ayesha!
- Hi!
- Oh, I'm so excited that you're on my show.
Thank you!
- I'm so excited to virtually meet
you and your friends.
I'm super excited.
- Today I'm working with Ayesha Curry.
She's a "New York Times" best-selling cookbook author,
a restaurant owner, a TV host,
mother of three, and an entrepreneur.
And best of all, she's going to teach me
her go-to recipes for hosting a watch party with friends.
Prewarning, we're not the best chefs in the world,
but we, uh-- we'll do our best.
- It doesn't matter, 'cause
that's, like, my whole thing
with the way that I cook.
I feel like it shouldn't
be fussy, and I try my best
to make it approachable.
- Perfect, we love that. - Okay.
- So today we are gonna be making
everything you need for the ultimate watch party.
We have the sweet chili chickpeas,
a hot honey chicken sandwich,
and I'm telling you, it's gonna rival, like,
any fast food sandwich...
- So good. - You've ever had.
And then we have a prosciutto-wrapped date
stuffed with Gorgonzola cheese.
- Oh, my gosh.
- Yummy, like, sweet, salty
nuggets of goodness.
- Ah, I love it.
- So I see you have
your chickpeas on your towel,
so that's good.
Just give it one extra little pat...
- Okay. - Just to make sure you get
all of that moisture out.
- Okay. - Because the drier they are,
the crunchier the chickpea's gonna be
when we roast these off in the oven.
- Okay, I like that. - Ooh.
- And then do you have a bowl handy?
- Sure do. - Okay.
So I'm just gonna pick it up like this,
pop these into the bowl.
I'm just gonna tell you right now,
the recipes do call for measurements,
but I'm not that girl, so--
- Love it. - Cooking's all about finesse
and, like, how you feel.
So get a little bit of olive oil.
- Selena's not that into measurements.
- No. - You like to wing it.
- So a little olive oil.
- Enough to coat the chickpeas.
- Got it. [metallic ding]
Whoop! - And then a generous pinch
of salt and then some black pepper.
- Okay. - We're gonna toss that.
And then just toss 'em on the pan.
- Okay. I gotta be delicate.
- Perfect. And then give it a shake.
The more spread out they are,
the crispier they'll get as well.
- I want them crispy!
- We're gonna pop these in and then move on.
- So, like, on the top shelf or the bottom?
- Put it on the middle.
- Let's see if I even have a middle.
Well, no.
[both laugh] It's okay.
- Let's get started on our hot honey chicken sandwich.
- Yum. - This is one of the things
that my friends request the most
when they come to the house.
- Ooh!
- Because we're working with oil,
it can sometimes be...
a bit of a pain.
- Oh, no.
- But we're gonna get through it together.
Do you have a-- a deep stockpot?
- Yeah. - Yeah, that one.
- Is this okay? - Oh, perfect.
Yeah, let's go for it. Yep!
- Okay. - That'll work.
So if you have canola or vegetable oil,
since you're using something that's a bit more shallow,
fill yours up halfway with oil.
- Okay, fill it up halfway.
And does it need to be on simmer?
- We're actually gonna put it on low.
- Okay. - So that it comes
to temp a little bit quicker.
- What the heck?
Okay, wrong one. That's okay.
- Now, as that oil heats up, we're gonna start working on
our dry and wet mixture for this chicken sandwich.
So you'll wanna first grab some all-purpose flour.
- Yes. - Onion powder, garlic powder.
- Garlic powder. - We've got it all.
- Smoked paprika. - Yum.
- So 3/4 of a cup of flour.
I'm just gonna eyeball it,
but if you wanna measure.
- Okay. - You got this.
- Three little scoops? Yeah, I think that's about--
- Yeah, is that 1/4 cup?
- Yes. - Three of these.
- Wait a minute. We're having a flour--
- Why don't you just scoop it with the thing?
- Oh, yeah, why didn't--
Oh, no. - [laughing]
- Okay, we're good. We're good, we're good.
- And then use that same scoop to get
1/4 cup of corn starch.
This is gonna make that chicken
so much crispier.
- Oh, my gosh. I can't wait.
- And then a teaspoon
of smoked paprika,
garlic powder,
and onion powder.
- When did you first
start cooking?
- I started cooking a lot when I was 12.
- Oh, that's awesome, like.
- It's been a cool journey.
It's one of those things, though--
there were not that many, at the time,
women in food on television
outside of, like, Julia and Rachael.
- Yeah. - So there wasn't really
anybody that looked like me on TV.
- Yeah. - So I didn't know it was
something that I could pursue, until,
like, later in adulthood.
- Yeah. - So I'm happy
to do it for the little girls
who are like me now and wanna be in food.
- ♪ Mm-mm-mm, mm-mm-mm, mm-mm ♪
♪ Look at her now ♪
- Tablespoon of kosher salt
and a teaspoon of black pepper.
- ♪ Look at her now ♪
- And that's our dry mixture.
So I'm gonna set that aside.
Let's grab some buttermilk,
and you can grab your chicken now too.
- You mind grabbing that... - I got you.
- While I make sure this is all mixed in?
- Buttermilk and chicken.
- So our wet mixture now is just a cup of buttermilk.
- Whoo-hoo.
- Add a teaspoon of the onion powder,
the garlic powder,
and the smoked paprika
into this wet mixture.
Then you're gonna whisk it all together.
- Okay. - Do you have
some fresh garlic cloves, by chance?
- Yes, I do. - One clove
is more than enough.
Is yours chopped up? - It's not chopped.
- It's just this.
Can you see? - Yes.
A lot of people use their knife
to smash it, but I feel like
that's a little dangerous.
So I like to use the bottom of the jar,
and I just, like, press down.
- Selena gets a little
crazy with the knife.
- It's right there. - Oh, okay.
Yeah, it's probably best.
- We love a safe option.
- Oh, this is a new--
[glass shatters] - Oh!
[dog whimpers]
- Oh, my God! - Oh!
- She just broke the-- - She shattered the--
- Look at Ayesha's face!
- She shattered it. - How does this happen?
You can't make this up.
- Be careful.
You're freakin' strong! [all laughing]
- Let's move it and then flip it, like--
- Yeah, yeah, yeah. - Like the real chefs do.
- Let's do that. Hang on. - Wait.
- I mean, it's season three, guys,
and we're still having these mishaps!
- I thought the knife was gonna be dangerous, and l--
- I can't believe it.
- I'm gonna do it with a knife, okay?
- I do not wanna be the one to come on here
and be the one that had, like, Selena Gomez cut her hand.
[all laughing]
All right, so just a little mince.
- Okay. - Oh, you're--golden.
Yeah, that looks great. - Okay.
Now, do you want me to put this garlic in the wet...
stuff? - [laughs]
- Yep, and then whisk that in as well.
- Okay. - And then that's it.
Now we can actually make the glaze
for our sweet chili chickpeas.
They should actually be ready.
All right. Oh, yeah.
- Does the-- how's this going?
- They look so good.
- Fantastic. Get a mixing bowl.
- Mixing bowl, mixing bowl.
Maybe this one? - Yeah.
I'm likin' the look of that. - Since it's for the chicken.
- I can't believe you guys have the same bowls.
- Ah! Now I can tell everyone
I have the same bowls as Ayesha Curry.
- The same clear bowls. - The same clear bowl
that millions of people around the world have.
- Let me have this one.
[all laughing]
- Sweet chili sauce. - Okay, yes.
- One of my favorite things just on its own, honestly.
I put this stuff on everything. - It's so good.
- Four tablespoons.
Or 1/4 cup.
- Like that? - That's perfect.
Perfect, perfect. - Oh, that's four, yeah.
- Let's get the chickpeas into the bowl.
- Okay. - We're gonna toss 'em.
- They look so cute. Cute and crispy.
- Coat all the chickpeas in that sweet chili.
All that's left, we're gonna
zest a little bit of lemon.
About one to two teaspoons.
It just depends on how lemony
you want this.
- Oh, my God.
- It's fine. It's fine.
- Mm. - [laughs]
The only thing left to do
is to finish it off
with some flaky sea salt
or some Maldon salt. - Okay.
- If you wanna eat it out of that, you can.
Or if you wanna make it look pretty,
you can pop it into another bowl.
- We gotta make it look pretty. - Yeah, I was gonna say.
Especially if Diego's coming over.
- Oh, my gosh. Stop.
- [laughs]
- You can taste test if you want.
- I wanna try one. - Yum!
- Oh, my gosh. - They're good, right?
- This is really good. Okay, wait.
Don't eat it all. Wait.
- I'm hungry. - [laughs]
- Love this. - [laughs]
- So we can start getting our chicken thighs ready.
- Okay. - So all we're gonna do,
super simple, take our chicken,
put it into the wet mixture.
- Okay. - Coat both sides.
And then into the dry.
- Flip it a few times? - You can, yeah.
- So I have a seven-year-old sister,
and she loves to bake and loves to cook,
but I don't know if you cook with your kids or your family.
Like, what's the easiest thing, as I get my chicken ready,
that I could do with my sister?
- Even giving them a job,
with anything that you're cooking, instills confidence.
I do cook with my kids all the time.
- Ah, I love that. - And they just have
so much joy, and they're honestly typically willing
to try new things if they have a hand in making it.
So something as simple as-- they make amazing kids' knives
these days, so you don't have to worry about
anybody cuttin' their fingers off.
- She has those. - Yeah, perfect!
So, like, chopping up the vegetables
or whatever, like, just something simple like that,
I think, just brings them so much confidence
that they'll then take with them into their adulthood.
- That's so sweet. - For the next thing
we're gonna make, prosciutto-wrapped dates,
you wanna have your oven at 450.
So you might just wanna crank it up a little bit.
- Okay. - Oh, I'm so excited for that.
- So your oil should be to temp.
- It's honestly good.
- Let's get it in there.
Since you're in a shallow dish,
you're gonna have to flip.
My pot is a little deep,
so it's just in there.
I'm not gonna have to flip anything.
- Okay. - Ladies, I don't know
if you could time three minutes for her...
- I'm on it. - Until she has to flip.
I know, it's hot. - [laughs]
- So do you like cooking at home more,
or do you like going out to eat as well?
- My answer a year ago would have been
I love to cook at home, and everybody needs to do it,
and da-da-da-da-da, but since the pandemic hit,
I'm like, oh, we're going out to eat?
Let's do it! - Yeah.
- I don't mind takeout every once in a while,
and I certainly don't mind going out to a restaurant.
- I know. We feel you.
I'll never take it for granted again,
being able to just go to dinner.
- Ever, ever. - Yeah, honestly.
Is the timer up, babe? - Oh!
Let me check. - [laughs]
- Yes, it is! - Okay, let's see.
- Set that timer for another four minutes.
- Okay, another four minutes.
I like the timing. That helps me out.
- And you'll still have to check it,
but I think we're gonna be all right,
'cause again, that chicken thigh is so thin,
so it should cook pretty fast.
That stove-- that hood is just--it's epic.
- Yeah, I'm so happy.
- It's iconic. [all laughing]
- I think they're lookin' good.
- I just have to say, KFC who?
- [laughs] - KFC who?
This is amazing! - Okay!
Here we go.
- Honestly, that looks incredible.
It looks better than mine. But let's check that
temperature of the chicken.
165 at least.
- It's 178.
- Whoo! Perfect.
- Yes, we're doin' it. - Whoo-hoo!
- I can't get over this chicken.
- Me neither. - And the fact that you did it.
- Well-- - I'm shook.
- [scoffs] Okay, well, maybe
don't be too shook. - I didn't mean it that way.
No, I'm just, like--I'm in awe.
- I love it. It's the simple things.
- No oil mishaps or anything. It's great.
- Yep. Just breaking glass over here.
[all laughing] - It's okay.
Last is our dates.
I love the texture of them.
I like the natural sweetness. - Yeah.
- It's such a great sugar alternative
when you're craving something sweet.
- Mm-hmm. - And then this is, like,
the perfect bite-size appetizer
for a viewing party, so it makes sense.
- Perfect. - First things first,
you'll wanna grab your prosciutto from the fridge
and your Gorgonzola cheese. - Okay.
- Oh, we love Gorgonzola cheese.
- I like to keep the prosciutto in till, like, the last minute,
'cause when it gets warm, it's, like, hard to work with.
- Ooh, crumbly Gorgonzola.
- You can make however many you'd like,
but the first thing we're gonna do
is take off the tops
off of these dates like that.
And then take a small knife
and just put a little slit in it
and then pop that seed out.
- She makes me so nervous with the knife.
- What if there's no seed? - We got lucky.
- Yeah. - We have pitted fresh dates.
- Oh, we're already pitted? - So ours are pitted already.
- Okay, well, I'm gonna pit my dates.
You gotta wait for me to pit these dates.
- No, it's okay.
- I feel like this appetizer is, like,
the perfect combination of sweet and salty and creamy.
- Mm. - All right, so the next step,
let's get our rimmed baking sheet ready.
- Our rimmed baking sheet. - There it is.
- Got it. - And honestly, I don't know
why it's called ri-- I mean, it has a rim,
but I don't know why it has to be so extra in particular.
Like, anything will do.
If you have foil paper at home and you gotta just
double up the foil paper, that's fine too.
Whatever you have. [both laughing]
- What happened? - I just--I was in awe of you,
so I just looked like an idiot watching you, 'cause I--
Can I--all right, I just need to get it out of the way.
I'm a huge fan of yours and, obviously, your husband.
- Oh, my God! - I just am so happy that
you were willing to do this, so I'm appreciative.
- Of course, are you kidding? I'm so excited to do it,
and we're huge fans of yours.
Um-- - I'm like, no, you're not.
- So, like, I have a younger brother,
so I actually grew up watching "Wizards."
- Aww. - Wow!
- I'm just gonna throw that out there.
- Yay! - And so I've, like,
been a fan for a very long time.
- She's an OG. - That's awesome.
- Now my day is made, so...
- Okay, so just take that cheese.
It's gonna be a little messy. It's fine.
Stuff it in the center of your date.
Tiny pinch of pepper on top of that.
- I'll help you. - Thank you.
- I think your prosciutto is big like mine,
so what I like to do
is kind of break each sheet in half lengthwise
so that we can ensure that it gets crispy in the oven.
- Okay. Uh-oh.
Okay, well, this one didn't work,
so we're gonna go for this one.
- And then you just wrap it around the date tightly.
If we wrap it too much, it kind of creates
a little bit of moisture, and then you don't get
that nice crispy prosciutto action.
- Oh! I see.
- Perfect. And then we're just--
literally, just do the same thing
over and over and over. - Okay.
- I've had bacon-wrapped dates.
This is my first time with prosciutto,
and I'm really excited.
This is probably a bit healthier as well.
- Mm. Maybe not.
Maybe, maybe not. - I like telling myself that.
- Mildly? Maybe mildly healthier.
We can pretend. - [laughs]
- But the prosciutto's so thin,
so I feel like it ensures crispiness in the oven,
which is-- we want that bite.
- Yes. - So literally
that is it for this.
What we're gonna do now is pop it into that oven
that's been heating up for so long.
So 450, and it's only gonna be eight to ten minutes,
and these you should be able
to smell when it's ready.
- Ooh. - And then we can
get into these sandwiches.
- Okay. - Oh, we can't wait.
- So next, we've gotta make a sauce
for this hot honey chicken sandwich,
so we're gonna make the hot honey sauce.
- Wow. - You just need
to heat up a little sauce pot.
- All righty.
- Get two tablespoons
of some unsalted butter into the pot.
- One tablespoon--here. - Dump it right in there.
- Got you. - But if you--
but on the butter, I think this is already two,
so you just cut that.
- Why am I acting like this? You do it.
Are you sure that's not inches?
- [laughs] Inches.
- I mean, I like butter.
Thank you, Paigey.
- And then you want 1/4 cup of honey.
- 1/4 cup? - And then
1 1/2 tablespoons
of your favorite hot sauce.
- This is gonna be spicy.
- Then we're gonna get this on the stove now.
And you're just gonna put it on low.
And all we wanna do is melt the butter
and get it mixed in with all of the other ingredients.
So it should just take a minute.
- All righty.
- Let's give our dates a look.
- Wow. - Incredible.
We can let them cool just a little bit.
- Our butter is all melted.
- Perfect, so you can cut that heat.
Now we wanna grab the buns, the lettuce, the pickles,
and, if you please, some mayonnaise.
- Ooh, you definitely want the mayonnaise, Selena.
- I do. - I know you.
- Let's get just a little skillet
on medium heat.
- Okay, little skillet.
Where are you? - [laughs]
- Okey dokey.
- We're just gonna spread a little butter on each bun,
and get it into the skillet on medium heat.
And it should take, like, two minutes to toast these buns up.
- Love that. - What do you have
on your feet?
- What do I have? - Mm-hmm.
- Um, I have my slippers.
They're Louis Vuitton.
- So are mine! all: No!
- Yeah! - Epic.
- I knew we were meant to be. - Louis girls!
- So since some of those buns are ready,
put a little mayo on both sides.
And then this, I'm oddly particular about.
The lettuce needs to go on the bottom bun.
- Oh, yeah. - Okay.
- [laughs] - I got you.
- It has to.
Okay, so now you want to bring your pot
over to your cutting board that has your sauce in it.
Take the chicken-- yup--and just, like...
- Ooh. - Slosh it around.
Terrible word.
- [chuckles] - Slosh.
- Flip it. Get the other side.
And then do a little tap, tap, tap to get the excess off.
And then right onto that lettuce it goes.
- Tap, tap, tap. Onto the lettuce it goes!
- Yum. - It's lookin' so good!
- Oh, my gosh. - And then our pickles.
You can pick how many pickles you want.
- Selly, no pickles for me, remember?
- Yep. - I like two pickles.
And then you put the top on and you're good to go.
- Presentation-wise, this might be one of our best.
- I'm so happy right now. - Yay!
Have you tried the dates yet?
- Oh, no, we were waiting. Shall we try?
- Oh! I think so. - Yeah.
- All right, guys. Let's start with this.
- Yay!
- It's our first bite!
- Okay. Moment of truth.
- Mmm. - Ah!
- It's so good.
- Oh, my gosh. - Wow!
- Um, I wasn't gonna say this, but I'm not a fan of dates.
This is unreal. - It is good, yeah.
- Oh, you like it! Okay, good.
- Mm-hmm. It's so good.
- This is so random. Can I Facetime my girls
so they can say hello?
- Oh, my goodness. I would love that.
- Okay, they're in school right now, but--
- They, like, pulled her aside.
- Hi. - Hi!
- Hey, Mommy. - Okay, somebody
wants to say hi to you.
Tell me if you can see. Here.
Can you see? Say hi.
- Hi, guys! Aww.
[laughs] Hi, guys!
- They are so cute.
- It's so nice to meet you! - You gotta say something!
- [laughs]
I'm getting to cook with your mom.
I hope to meet you one day.
[all laughing]
- That is so cute.
- Is school going well?
Good job. I'm proud of you.
[laughs]
- All right, girls. Say bye.
- Bye!
[all laughing]
- That was the cutest thing ever.
- Their hands are still on their faces.
Thank you for making me the coolest mom ever today.
- Oh, please. That was so awesome.
Thank you. - We're missing one thing,
though-- you have to try the sandwich.
- No, you're totally right.
So let's try this.
- Sandwich time.
[upbeat music]
- All right, here we go.
- Oh, the way the sauce is dripping down.
Mm. - Oh, my gosh.
- Ugh! - [laughs]
- Oh, my gosh! - The best chicken sandwich
I've ever had. - This is so good!
- It's so good.
- While we eat this, could you tell us
a little bit about your charity?
- Yes! So my husband and I
started a nonprofit called Eat, Learn, Play.
Really wrap our arms around the Oakland youth.
We provide quality education,
quality nutrition, and safe places to play,
which we believe is fundamental for every child.
And so it's kind of our mission to make sure
that we can be the village for people that don't have one.
'Cause it really does take a village to raise a kid, so...
- Absolutely. I love that.
As a thank-you to Ayesha for sharing her recipes today,
we're donating $10,000 to Eat, Learn, Play.
So please join me in supporting them
by visiting eatlearnplay.org.
And I love the Bay Area, so we're gonna do it for the Bay.
- Thank you, thank you! - Of course.
- And if you're ever in the Bay and you wanna come eat...
- Don't tell me that. I'll be there tomorrow.
I'll be there. [all laughing]
Thank you so, so, so much
for showing us how to make the most delicious chicken sandwich
I probably ever have had.
- Thank you! - Yes.
And I'm gonna finish eating this
and try to not look, like, ugly while I eat.
- [laughs] - Never that, never that.
- I hope you have a good day. - All right.
all: Bye! - All right, bye, guys!
- Whoo! - Yay.
- All right, here, I'm gonna put mine
on yours, grab the tray, chickpeas.
"Friends" reunion? - Yes.
- Duh.
- Okay, here. - Let's do it.
- Okay. Here for it.
- Goin' straight to the chicken sandwich.
- Oh, my God. - How would you rate it?
- It's so good. - You, as a fast-food lover,
would you say that this is better?
- [laughs] - Shh, shh.
- People know. - [chuckles]
This is definitely better. - It was easy to make too.
I would rate the sandwich a ten out of ten.
- Yeah? - For sure.
- Mm-hmm. - Agreed.
- You need a-- mm-mm?
- Huh. - Mm.
[both chuckling]
- Thanks.
[Laurence Meldon's "Gimme da Funk"]
- ♪ Yeah, I said my funk don't stop ♪
♪ Funk around the streets and I funk around the shops ♪
♪ Funk around the beaches, funk around the blocks ♪
♪ I don't care about your funk, my funk is on the top ♪
♪ All up in the place and now we're gonna start ♪
♪ Properly tryna steal my funk, but they can't stop me ♪
♪ No way nobody can calm ♪
♪ What we've got goin' on ♪
♪ Here till the bar's empty ♪
♪ I've been cookin' up a little something to go ♪
♪ Some hot bars with a buttery flow ♪
♪ They just want the funk ♪ - ♪ Give 'em the funk ♪
- ♪ We just want the funk, give us the funk, the funk ♪
♪ Give us the funk, the funk ♪
♪ Give us the funk ♪